haemolyzation (medicine) and Minestrone (recipes)

haemolyzation (medicine)

haemolyzation

The production or occurrence of haemolysis.

Serves 6-8

Preparation time

overnight

Cooking time

over 2 hours

Ingredients

125g/4oz dried haricot beans2 carrots, chopped2 small potatoes, choppeda small turnip, chopped2 onions, sliceda piece of celery, chopped4 tomatoes, choppedhalf a small cabbage, cut in strips2 rashers of bacon, chopped roughly2 garlic clovesherbsseasoningolive oila small glassful of red wine55g/2oz broken-up macaroni or spaghetti, or pastine, or any of the pasta made in small shapes, such as little stars, little shells, etc.

Method

1. Put the haricot beans to soak overnight. Next day prepare all the Vegetables, and melt the sliced onion into the oil, adding two cloves of garlic, the bacon cut into pieces, and plenty of herbs, marjoram, thyme, basil, or whatever may be available; add the chopped tomatoes, or 15g/1 tbsp concentrated tomato purée; pour in the red Wine, let it bubble a minute or two, then add the drained haricot beans; cover them with 1.8L/3pt hot water and let them boil steadily for 2 hours. 2. Now put in the carrots and about 15 minutes later the turnip and potatoes.3. Ten minutes before serving, add the celery, the cabbage cut into strips, and the pasta. See that the soup is properly seasoned, stir in 30g/2 tbsp grated parmesan, and serve more parmesan separately.

Other ways:

Serves 4

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Ingredients

2 onions, peeled2 carrots, peeled1 courgette1 celery stalk2 potatoes, peeled1 tomato50g/2oz green beans1 small cauliflower1 small head of broccoli1 Swiss chard leaf2 tbsp olive oil3-4 garlic cloves, crushed100g/3½oz peas3 handfuls of alphabet pasta shapeshandful of spinach leavessea salt and freshly ground black pepperparmesan cheese, freshly grated, to serve

Method

1. Cut the onions, carrots, courgette, celery, potatoes and tomato into 1cm/½in dice.2. Top and tail the green beans and cut them into 1cm/½in lengths. Cut the cauliflower and broccoli into small florets. Separate the green leaf from the stalk of the Swiss chard and set aside. Cut the stalk into 1cm/½in dice.3. Heat the olive oil in a large, deep saucepan, add the onions, carrots and garlic, and sweat gently for 2-3 minutes. Then add the courgette, celery, potatoes, green beans and Swiss chard stalk and sweat until the Vegetables start to yield a little moisture.4. Put half the peas in a bowl and crush with the back of a fork. Add to the pan with the whole peas and cook for 3-4 minutes.5. Cover the Vegetables with double the volume of water, bring to the boil and simmer for 10-15 minutes.6. Add the pasta, cook for 10 minutes, then add the broccoli and cauliflower and cook for 5 minutes.7. Roughly chop the spinach and the Swiss chard leaf and add to the pan. Cook for 5 minutes longer, then add the tomato and warm through for a minute or two. Season to taste and serve with grated parmesan.

Other ways:

A thick Italian soup containing a mixture of Vegetables, beans and pasta or rice. The name derives from the Italian word ' minestra' meaning thick soup. Made in the Italian way there should be just enough stock to float the mixture of Vegetables and pasta. Minestrone

Sites

Pest Star